Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your linguine and cook according to package instructions until al dente, usually about 8–10 minutes. Once done, reserve a cup of the starchy pasta water for later use, then carefully drain the linguine in a colander and set aside.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat until shimmering. Add 4–5 finely chopped garlic cloves to the skillet and sauté for about 1–2 minutes, stirring frequently until the garlic becomes fragrant and lightly golden.

Next, add 1 cup of chopped fresh mixed herbs to the skillet with the garlic. Stir them around for about 30 seconds to 1 minute, allowing the herbs to release their wonderful aromas into the oil.

Carefully add the drained linguine to the skillet, tossing gently with the garlic and herb mixture. Gradually incorporate the reserved pasta water until the sauce reaches your desired consistency.

Sprinkle in a pinch of salt and fresh cracked pepper to taste. Then, squeeze the juice of half a lemon over the pasta, tossing everything together for another minute.

Plate the Garlic & Herb Linguine artfully, garnishing with additional herb sprigs and optional lemon wedges on the side for an added pop of color.